2nd January 2019
1st January 2019
21st December 2018
5th December 2018
30th November 2018
28th November 2018
Historically, Parham’s four-acre Walled Garden has provided a wealth of food and cut flowers for the House. This tradition continues today, with freshly cut blooms for the stunning flower arrangements, and fruit and vegetables for the family and for the visitors who eat in Parham’s Big Kitchen.
Our monthly Kitchen Garden Series includes tips from the Gardening Team on growing your own produce and a delicious seasonal recipe from private chef and food stylist Nicola Richman, who comes to Parham at various times throughout the year to cook for the family.
This month we look at the delicious summer fruit, gooseberries. Click here to view a video of our Kitchen Gardener Max giving his tips on planting, growing and harvesting gooseberries.
“Working as a private chef, I have been coming to Parham to cook for the family for a number of years. Parham is a beautiful house surrounded by remarkable gardens, where the gardening team grow first-class produce. The family love using as much of this as possible and it is without doubt one of my favourite parts of the job. The team strive to grow a varied crop that is both unusual and always delicious, from purple cauliflowers to micro greens and heritage tomatoes. Every day there is a wonderful array, which I try to celebrate in the dishes as often as I can.”
Nicola Richman, Private Chef, Food Stylist and Writer
Elderflower and Gooseberry Jelly
300g gooseberries, topped and tailed
100ml elderflower cordial
4 leaves of gelatine (or enough to set one pint of liquid)
To make the jelly put the sugar, elderflower cordial and water into a pan.
Heat gently for 10 minutes to dissolve the sugar, then add the gooseberries poach the fruit gently for about 3-5 minutes until just soft but not falling apart. Lift them out with a slotted spoon and set aside.
At the same time, soak the gelatine leaves in cold water for about 5 minutes, essentially until floppy.
Squeeze the gelatine and add to the hot poaching liquid. Stir until the gelatine dissolves completely.
Pour into individual dariole or jelly moulds and spoon in 5 or 6 of the gooseberries to each mould. Chill overnight or for at least 6 hours. You may need to push the gooseberries in every 20 minutes until they stay put.
To serve, quickly dip each jelly into a bowl of hot water to loosen it, then invert on to a plate. Add any of the remaining poached gooseberries to the side of the plate. Cream is optional.